I think this might be the recipe youre looking for. I found it in The Fleischmann Treasury of Yeast Baking from 1962. Email me back to let me know you got this. Scald milk; stir in sugar, salt and Fleischmanns Margarine; cool to lukewarm. Measure warm water into large warm bowl. Sprinkle or crumble in Fleischmanns Yeast; stir until dissolved. Stir in lukewarm milk mixture, egg and half the flour; beat until smooth. Stir in remaining flour to make a stiff batter. Cover tightly with waxed paper or aluminum foil. Refrigerate dough at least 2 hours. Dough may be kept in refrigerator 3 days. To use, cut off amount needed and shape as desired. Posted to Digest bread-bakers.v097.n029 by Rose4May@aol.com on Apr 1, 1997
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|Serving Size: 1 Serving (1304g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 135 (3%)|
|Amt Per Serving||% DV|
|Total Fat 15g||20 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 215.2mg||66 %|
|Sodium 112mg||4 %|
|Potassium 1251.4mg||33 %|
|Total Carbohydrate 994g||292 %|
|Dietary Fiber 27.4g||109 %|
|Sugars, other 966.6g|
|Protein 101.7g||145 %|
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Calories per serving: 4547
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